Ingredients
- 3 Bananas
- 1/2 pound bacon
- 1 cup Brussels sprouts (quartered)
- 1 1/2 cups instant polenta
Directions
- Place the Bananas on a baking tray and into a pre heated oven @ 420F.
- Place a saucepan with 5 cups of water and 1 tablespoon of salt onto a medium heat, bring the water to boil, and slowly stir in the polenta. Reduce the heat and continue to stir for about 5 minutes until thickened and creamy. Add the butter and blend into the mixture.
- Once the Banana skins have split, add the Banana flesh to the cooked polenta and mix together
- Saute the Bacon and Brussels sprouts in a hot pan with a little butter, once browned plate!
Coq Au Vin
Ingredients
- 1 large chicken, (about 3 to 4 pounds), cut 10 pieces
- Salt
and freshly ground black pepper - 1 tablespoon butter
- 1 tablespoon olive oil
- 5 ounces bacon, sliced into 1/4-inch pieces
- 1 large onion, halved and sliced
- 1 large carrot, peeled and roughly chopped into bite size pieces
- 2 ribs celery, roughly chopped into bite size pieces
- 12 pearl onions
- 2 tablespoons brandy
- 4 tablespoons all-purpose flour
- 3 sprigs fresh thyme
- 12 small mushrooms, cleaned, large ones cut in 1/2
- 2 cups chicken stock
- 1 bottle red wine
- 3 bay leaves
Directions
Preheat the oven to 350 degrees F.
Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.
Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.
Flaming Filet Mignon
Ingredients
For the butter:
For the steaks:
- 4 (8-ounce) filet mignon steaks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 ounces brandy
Directions
Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.
Potato Gratin “Boome-style”
Ingredients
- 1 pound baby new potatoes
- 2 cups grated Gruyere cheese
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serv
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